EXCLUSIVE AIRPORT WHISKY

 Following Trails of Smoke

 You’ll need to travel far to score a bottle of Ardbeg Smoketrails, but here’s one spectacular Scotch worth going the extra distance for. And, of all places, Delhi! Now, that’s something new!

Flying out of the country these days is not easy. Between long security lines, flight delays, and being stuck in the middle seat, you deserve a reward for surviving an overseas journey. That’s why every time I travel internationally, I make sure I buy a bottle of Ardbeg Smoketrails. The best place is one of the largest duty-free shops in the world—at the Indira Gandhi International Airport in New Delhi, where the whisky and Scotch options are endless. I must add, however, that the duty-free prices of liquor at Delhi Airport are on the high side. I wonder why!

Most Scotch drinkers are familiar with Ardbeg Single Malt Scotch and also head for the Uigeadail and the Corryvreckan, but few have heard of Ardbeg Smoketrails because it's practically only found at duty-free shops. That’s right, you have to travel out of the country and browse through bottles at the airport to get your hands on this elusive and exclusive bottle of whisky. Make Smoketrails your go-to, as it marries classic Ardbeg with American oak casks and Manzanilla sherry casks from the Sanlúcar de Barrameda bodega, located on the Spanish Atlantic coast. It’s truly worth it. An excellent successor to Ardbeg’s other Manzanilla sherry cask 2013 Feis Ile Ardbeg Ardbog 10 YO, straying from heavily peated to full-bodied yet uniquely influenced by the sherry casks. It is at a rather low strength at 46% ABV, though it runs at 50 ppm giving you the smoke and peat you are looking for from Ardbeg.

The combination of classic Ardbeg ex-bourbon casks with Ardbeg matured in the Manzanilla sherry casks results in a lively dram. It's vibrant on the palate with hints of dark berry, pepper, ashy smoke, and walnut. The Scotch opens up to a peppery smoky flavour with hints of peat and fruity oak. The finish is clean and has little to no heat to it.

Ardbeg Smoketrails Travel Retail Exclusive series offers whisky lovers the chance to embark on a global flavour journey, with each single malt highlighting how casks from around the world influence Ardbeg’s signature character. The first release of the fusion of the classic Ardbeg American oak with Manzanilla sherry casks from Sanlúcar de Barrameda created a salty, maritime flavour combined with Ardbeg’s signature smoky intensity.

The second release sees an exploration of Côte Rôtie red wine casks from France’s Rhône region in Southern France, which imparts a distinctive mix of minerality, earthy aromas, and spicy complexity on Ardbeg's classic style, a new horizon of smoky flavour to enjoy. Ardbeg’s known for peat—and, while more subtly present, the sherry casks add a subtle char-smoked sweetness to Smoketrails. It’s a wholly unique bottle not only for Ardbeg but also for the entire island and region. Hence, the reason it's so hard to get a hold of.

Ardbeg Smoketrails is a unique expression that differs from other Scotch from the fabled distillery. The influence of the Manzanilla sherry casks has a softening effect on the whisky—and the relative rarity of the whisky makes it that much more crave-worthy. Die-hard peat fans will find this expression on the soft side compared to Ardbeg heavy-hitters.

While a duty-free international airport is the primary place to pick up a bottle of Ardbeg Smoketrails, there are a couple of other distant hiding spots. The first is the Ardbeg distillery itself, where Smoketrails is available for sale in the distillery’s shop. The other option is trying to track down a secondhand bottle, which will sometimes pop up for sale at retailers and online—with an average price of about $250 per bottle, which makes it a true duty-free gem at an airport probably far away—and worth every mile travelled.

Tasting Notes:

Colour: Pale Gold

Nose: Deep, pungent flavours take to the air, a curious combination of tar, saddle soap, pine resin and Brazil nuts. A very aromatic whisky, with lovely herbal notes and a hint of moist peat bog, while storm-churned sea spray soars overhead. Robust peat smoke. Tar, burnt oak, balsamic glaze, and smoke from burning newspapers. Char siu pork. There’s not a huge amount of ethanol and we find we can get our noses deep into the glass. With water, some chocolaty notes appear, a mite less than expected, along with a touch of engine oil.

Palate: Full-bodied with dominant peat smoke. A slightly drying mouthfeel, followed by deep, pungent flavours that hurtle across the palate: tar, soot, dark chocolate and a very distinctive nuttiness, like Brazil nuts or hazelnut. Caramelised brown sugar, then red fruits in the form of pomegranate and cranberries, finally the spice appears in the form of cinnamon.

Finish: Plumes of fennel and pine billow up, leaving a long, lingering trail of carbolic soap, aniseed and leather. Subtle sweetness too.

Overall: Best without water, but even undiluted it’s not as smoky as the typical Ardbeg. It’s also missing some of the heavy flavours/notes linked with Ardbeg, but an excellent whisky to have.

Since this expression follows in the footsteps of the Ardbeg Ardbog of Feis Ile 2013, it might be worthwhile having a relook at the predecessor.

THE ARDBEG ARDBOG 10 YO 52.1% ABV

A rare vatting of different styles of Ardbeg where rich, salty whiskies are balanced with softer, sweeter casks to create a dram of great depth and peaty complexity. Stated age 10 years, 52.1% ABV, no colour added, un-chillfiltered.

In Ardbog, Ardbeg celebrates its peaty roots in the marshy wetlands of Islay; Ardbeg's smoky sweetness has been intriguingly interwoven with salty, savoury whiskies which have slumbered undisturbed in rare ex-Manzanilla sherry casks, all for at least ten long years.

The 2013 Ardbeg Day whisky is called Ardbog, released on June 1, 2013 initially as an Embassy exclusive. Taking inspiration from their last few releases, this is a down-to-earth whisky, concerned with the history uncovered as you dig deep into the peat bogs of Islay. The whisky is a vatting of 10 year old spirits and older, 60% matured in bourbon casks and 40% in manzanilla casks for a balance of soft, sweet and earthy flavours.

Colour: Deep ochre

Nose: Deep, enticing waves of pecan nuts, salty toffee and caramels, with a distinct whiff of herbs, lavender and violets. Sweet honey, old wet mossy oak. Soft, aromatic smoke is interwoven with salty savoury notes. Water brings forth herbal notes, smoked rhubarb and aged balsamic vinegar. Underlying candy sweetness with a bit of tar and preserved lemons (Moroccan style, in salt).

Palate: Big - it feels like all the moisture is being sucked out of your mouth at first but in a good way. More brine up front, along with sweet apple and lemon, bitter pith, coal smoke and dust, and a rich earthiness underneath. A full oily/tingly mouthfeel leads into a powerful, savoury burst of flavours – salted cashews and peanuts, clove, aniseed toffee, green olives and a curious hint of anchovy, pickled onions. Sounds odd but it’s honestly superb! A lingering aftertaste in which classic Ardbeg sweetness is kept in check by oak tannins, clove and coffee grounds. Quite dry after the initial sweetness, with sour woody notes creeping in around the edges.

Finish: Long, with apple skin, lemon peel, salted caramel, dry oak and a touch of black pepper. Honey / caramel with the lemon notes becoming more boiled-sweet like.

Overall: Opens up after a few minutes. An interesting balance of salt and smoke, although maybe a little bit dry for some. More salt than normal Ardbeg. A whisky made for hipflasks.

ADDENDUM

What is Peat?

Peat is a spongy material formed by the partial decomposition of organic matter, primarily plant material, in wetlands such as swamps, muskegs, bogs, fens, and moors. The development of peat is favoured by warm moist climatic conditions; however, peat can develop even in cold regions such as Siberia, Canada, Scandinavia and Scotland. Beyond its considerable ecological importance, peat is economically important as a carbon sink, as a source of fuel, and as raw material in horticulture and other industries.

Peat is actually far more fascinating than first impressions might suggest. It is a relic of the Carboniferous period some 300 million years ago when much of what is now the UK was swampland. As trees, roots, ferns, grasses, animals and even people died or fell into the swamps they were subsumed into the stagnant water and partially decomposed, but did not rot away entirely. Instead an organic fuel formed by their decomposition. Peat is black because of its rich carbon content (the CO2 is not released into the atmosphere as normally takes place in decomposition around oxygen). Yet compared to wood, peat is relatively inefficient to burn. Without a proper furnace, it tends to smoke rather than create much heat.

The wetlands in which peat forms are known as peatlands. The peat formed and housed in these special ecosystems is the largest natural terrestrial carbon store, as it sequesters more carbon than all other vegetation types in the world combined. Peat is thus critical for preventing and mitigating the effects of anthropogenic global warming. Peatlands also help minimise flood risks and filter water, both of which are invaluable ecosystem services. Peat harvesting and land-use changes that damage peatlands are a major source of greenhouse gas emissions, and in the 21st century, the use of peat increasingly has been discouraged in an attempt to protect these valuable ecosystems.

The whisky industry, however, uses peat freely and quite a number of whisky brands use phenols generated by the burning of peat in their whisky manufacturing process. The Island of Islay is particularly famous for its bestselling peated whisky brands.

For a long time a lack of alternative fuel forced Scottish 'Highlanders' to burn peat. Coal was simply too expensive for most and there were few trees. The situation began to change around the turn of the 1960's, with the help of technological progress in large industrial scale maltings. It then became possible to produce vast quantities of malted barley without peat. Speyside and Lowland distilleries were amongst the first to change to coke (a high carbon form of coal) as a combustible, as new railway networks to transport the fuel encouraged the transition. More remote regions like Islay persisted with peat.

Today, there's no question that peat-smoke derived flavours in whiskies are increasingly desirable. Consequently, peat is now used not only on Islay by the likes of Ardbeg, but also on Orkney, in the Highlands, Campbeltown, as well as in Speyside. Peat is usually extracted close to the distillers or maltsters. Distilleries prefer the top part of the bog, because the upper crust of peat found there tends to be 'richer', more rooty and generate more smoke and impart more flavour.

At some stage of his or her drinking career, every peat freak has probably wondered why  peaty whiskies don't all have the same kind of 'peatiness'." Instead, we find that peat comes in a remarkable array of sensory guises, and also contributes an almost oily mouth feel, as well as added depth, richness and sweetness. Its flavours are expressed differently in whiskies from different distilleries and range from notes reminiscent of lanolin, wet wool, iodine, seaweed, bacon, tobacco smoke, engine oil, tar, manure and wet earth.

As parts of Scotland are covered by a metre-thick layer of peat, it's been supposed that different types of organic matter in the different regions, have created different types of peat which impart, in turn, different flavours to the finished whisky. For example, historically there have been few trees on the Orkney islands so there are no tree roots in the peat, making it lighter and quicker to burn. Whiskies from this area, like Highland Park, tend to have a more lightly smoked flavour than Islay malts. Is this an argument for 'peat' and 'terroir'?

A study on the composition of peat in the production of Scotch Whisky and the influence of its geographical source, extraction depth and burning temperature analysed "Peat samples from four locations Islay, Orkney, St. Fergus (Aberdenshire), and Tomintoul (Speyside).” It revealed that "The ratio of phenol was the major discriminator between the samples of the different geographical regions, explaining more than 60% of the variance. St. Fergus and Islay samples were characterised by high percentages of guaiacols (aromas described as aromatic, phenolic, burnt, woody, bacon, savoury, smoky, and medicinal), syringols (aromas described as aromatic, phenolic, spicy, smoky, baconlike, sweet, medicinal, creamy, meaty, and vanilla), and phenols (aromas described as aromatic, phenolic, burnt, woody, bacon, savoury, smoky, and medicinal) in the burnt peat. Relatively high proportions of carbohydrate derivatives in the burnt peat characterised Tomintoul and Orkney samples."

In the distillate (new make), the origin of the peat could be clearly identified by analytical methods. By sensory analysis (by human nose), the spirits using Tomintoul (Speyside) peat were more medicinal than the spirit using Orkney (Hobbister) peat. The level of peat aroma was low in the St-Fergus spirit (Aberdeenshire) despite a high abundance of aromatic peaty aromas, but the spirit was sweet, spicy and medicinal.

The upshot of the study indicates that the source of peat will have an impact on the flavour of the whisky. It's a conclusion which may reignite the debate over Scotch whisky 'terroir' beyond the simplistic Highlands / Islands / Lowlands trichotomy. If for you, that's just all too involved, simply pour yourself a glass of Smoketrails and revel in the remarkable synergy that whisky and ancient earth can offer.

ADDENDUM Courtesy Nicks Wine Merchants, Australia

HOW WHISKY MAKING AFFECTS HEALTH

 Non-methane volatile organic compound emissions
from malt whisky maturation

Review of the human health and environmental impacts of non-methane volatile organic compound emissions from malt whisky maturation facilities

DIRECT INHALATION OF ETHANOL

Impacts of some individual species of non-methane volatile organic compounds (NMVOC) such as benzene and formaldehyde have been identified previously at concentrations close to typical ambient levels for public exposure. However, less research has been conducted into the harm from human exposure to typical ambient concentrations of ethanol or other likely evaporative emissions from the storage of whisky. The majority of studies performed on the impacts of ethanol do not concern the inhalation of ethanol but rather the consumption of it. It should be possible to estimate the quantity of alcohol inhaled annually by people living close to the bonded warehouses if ambient concentration data were available. Unfortunately, monitoring of ambient concentrations of ethanol does not occur. The International Agency for Research on Cancer (IARC) states, however, that:

"There is no safe level of alcohol consumption for cancer risk, and all types of alcoholic beverages, including beer, wine, and spirits, are linked to cancer risk, regardless of their quality and price. The risk of developing cancer increases substantially when more alcohol is consumed."

The NHS (2022) provides information for the public on the impacts of different levels of alcohol consumption. The following points are pertinent here:

·     If you drink less than 14 units a week, this is considered low-risk drinking. It's called ‘low risk’ rather than ‘safe’ because there's no safe drinking level.

·    The type of illnesses you can develop after 10 to 20 years of regularly drinking more than 14 units a week include: mouth cancer, throat cancer and breast cancer, stroke, heart disease, liver disease, brain damage, damage to the nervous system. Additionally, multiple studies conclude that alcohol consumption can make your mental health worse with strong links between alcohol misuse and self-harming, including suicide.

·    The effects of alcohol on your health will depend on how much you drink. The less you drink, the lower the health risks.

That there is no safe drinking level indicates that any exposure has potential for harm, even amongst those that do not drink at all.

When alcohol vapour is inhaled, it is thought to bypass initial metabolism and instead be rapidly transmitted to the brain via the arterial blood. A literature review of the impacts of inhalation found that results were inconclusive due to a lack of studies in this area. It may be possible that inhalation of alcohol vapour increases the propensity for alcohol addiction to develop, as shown in trials on mice. It is unclear if a similar effect may be seen in humans, particularly in vulnerable populations who are already at an elevated risk of developing substance addictions.

Some studies have also examined the impacts associated with inhalation of alcohol vapours produced from the use of alcohol-based hand sanitisers. The US Food and Drug Administration (FDA) warned that the vapours from alcohol-based hand sanitisers can cause symptoms such as headache, nausea and dizziness. However, it is worth noting that such products may not purely contain ethanol, but instead are likely to produce vapours that contain a variety of alcohols. Most commercially available hand sanitisers contain 70% ethanol and isopropanol. It is therefore unclear whether any conclusions drawn from these studies will also apply to inhalation of ambient ethanol from Scotch whisky production.

Public Health England list the possible side effects of acute exposure to ethanol vapours (PHE, 2015). These include irritation of the throat and difficulty breathing at 9,400,000 μg/m3, and lacrimation and coughing at 30,000,000 μg/m3. At higher concentrations, central nervous system depression may occur. Emergency response planning guideline (ERPG) values have also been provided in the US, which are designed to anticipate health effects to airborne chemical concentrations. The maximum airborne concentration below which it is believed that nearly all individuals could be exposed for up to 1 hour without experiencing other mild transient adverse health effects is listed as 3,456,000 μg/m3. The concentration below which it is believed nearly all individuals could be exposed to for up to 1 hour without experiencing irreversible or serious health effects is 6,336,000 μg/m3. These are short term exposure limits, and therefore it is still unclear what the effects may be due to long term ambient exposure for those living in the vicinity of Scotch whisky facilities. Due to the typical accumulation of exposure effects, long-term exposure limits are generally set at significantly lower concentrations than short term limits. For ethanol, this may not be as relevant as for other pollutants, as ethanol does not accumulate in the body (OECD, 2004), and therefore the greatest risk is likely to be from short term exposure to high concentrations.

The American Conference of Governmental Industrial Hygienists (ACGIH) is cited by the Indiana State Department of Health (2019) as concluding that airborne ethanol has chronic non-cancer health effects at concentrations of 2,200 μg/m3 or higher. ACGIH refers to a higher level for effects (though possibly for cancer, specifically), giving a Threshold Limit Value – Short Term Exposure Limit (TLV-STEL) of 1,880 mg/m3 (1,000 ppm), citing ethanol as a confirmed animal carcinogen.

Study/Organisation	Ethanol Concentration	Human Health Risk	Groups Affected
PHE	9,400,000 μg/m3	Irritation of throat and difficulty breathing	All
PHE	30,000,000 μg/m3	Lacrimation and coughing	All
ERPG	3,456,000 μg/m3	Mild transient adverse health effects	All
ERPG	6,336,000 μg/m3	Irreversible or serious health effect	All
ACGIH	2,200 μg/m3	Chronic non-cancer health effects	All

In the UK, the Health and Safety Executive (HSE) sets essentially the same workplace exposure limit of 1880 mg/m3 (1,880,000 μg/m3), though describes it as a long-term limit (8-hr reference period, versus 15 minutes for short term) (HSE, 2020).

Due to the lack of monitoring of ethanol concentrations, it is not possible to compare these exposure limits to the concentrations individuals may be exposed to. However, the estimated concentrations from the largest emitting bonded warehouse (23,000 μg/m3) does exceed the exposure threshold provided by the ACGIH for chronic non-cancer health effects. But occupational limits tend to be many times higher than those established for exposure of the public. Limits for members of the public set under clean air regulations are all significantly lower than workplace exposure limits to pollutants where both such limits exist. The ambient air regulations in the UK do not address ethanol concentrations specifically.

Converting atmospheric concentration to an estimate of alcohol consumption, and adopting the position that there is no safe level of alcohol consumption, we could generate an estimate of increased cancer incidence following the approach used for the Global Burden of Disease Initiative referring to the ‘Cancers Attributable to Alcohol Tool’ which may facilitate analysis. Quantification may be possible for some other effects such as stroke, but unlikely. Quantification could either describe a change in risk (e.g. from X cases/100,000 people/year to Y cases/100,000 people/year), or the additional number of cancers if the affected population is known, though this number is likely to be very small indeed given the obtained result.

Information on the website of the European Chemicals Agency (ECHA, 2022) states that ethanol: can cause damage to organs, is toxic if swallowed, may cause cancer, is toxic in contact with skin, is toxic if inhaled, causes serious eye damage, and causes skin irritation. However, this information is based on all exposure pathways, including ingestion. Inhalation, even in areas where ethanol concentrations are comparatively high, does not seem likely to be a major pathway.

NHS guidance (2022) is not to drink more than 14 units of alcohol per week. Intake via inhalation is estimated to be less than 1% of this for the cases where exposure is to concentrations of 800 μg/m3 or less. However, in the highest concentration zone, inhalation accounts for 2% and 10% of the weekly maximum for the resting adult and elite male athlete, respectively.

Exposure to emissions of ethanol from whisky production appears in most situations likely to lead to only a small increase in exposure to ethanol. No evidence has been identified to indicate that this could cause acute effects on the population. However, the analysis presented here should be seen in the context of:

1. Exposure to these emissions is additive to other exposures. Even amongst those who do not consumer alcohol deliberately there is exposure from food and drink such as bread and orange juice.
2. There are indications that low level exposure increases vulnerability to a range of chronic diseases.
3. Exposure of the public to emissions from whisky production is not voluntary.
4. Exposure would affect all age groups.

There are limited studies on the direct inhalation of ethanol particularly beyond the fenceline of maturation and production facilities, however given there is no safe drinking level of alcohol then an element of risk remains. While it is likely that the impact on human health beyond the fenceline of Scotch whisky production facilities as a result of direct inhalation of ethanol is likely to be minor, monitoring of the actual ethanol concentrations close to the larger bonded warehouses is recommended. Information on the website of the European Chemicals Agency (ECHA, 2022) states that ethanol: can cause damage to organs, is toxic if swallowed, may cause cancer, is toxic in contact with skin, is toxic if inhaled, causes serious eye damage, and causes skin irritation. However, this information is based on all exposure pathways, including ingestion. Inhalation, even in areas where ethanol concentrations are comparatively high, does not seem likely to be a major pathway.

Baudoinia Compniacensis

Baudoinia Compniacensis is a sac fungus which thrives in habitats with a high concentration of airborne ethanol, such as outside or near distilleries, bonded warehouses or commercial bakeries. In appearance, the fungus forms black crusts on the façades of buildings where conditions are favourable and it uses ethanol for carbon nutrition as a source of calories. Baudoinia Compniacensis is also known for its ability to withstand high temperatures with warm environments even increasing spore germination. As a result, the fungus is able to form colonies on the outside of buildings involved in whisky production as well as in the vicinity of those buildings if ethanol concentrations are high enough to sustain this.

A review of literature relating to the ethanol concentrations to sustain the growth of Baudoinia Compniacensis has produced inconclusive results. Research conducted by the Indiana State Department of Health Environmental Public Health Division in 2019 did not find any reports of health risks from short or long-term exposure to Baudoinia Compniacensis.

Further investigation into the ethanol concentrations with which Baudoinia Compniacensis grows is required. Ethanol concentrations close to Scotch whisky facilities will likely be greater either close to the larger facilities that emit the greatest quantities of ethanol, or in locations where air flow is reduced, for example in urban areas. In such areas, Baudoinia compniacensis growth is anticipated to be the most extensive. In addition, a watching brief should be maintained for any future studies that demonstrate if there are any human health impacts of Baudoinia Compniacensis.

Ozone Formation

Photochemical reactions between NMVOCs (including ethanol) and NOx can form ground-level ozone. Therefore, NOx concentrations must also be considered when trying to understand the extent of ozone formation from NMVOCs. The reaction pathways between NOx and NMVOCs to produce ozone are complex, but in general ozone formation will be limited by whichever pollutant appears in the lowest concentrations in the atmosphere. Exposure to ozone linked to VOC releases may have the following effects:

  • Mortality
  • Respiratory hospital admissions
  • Cardiovascular hospital admissions
  • Damage to ecosystems (crops, forests, etc.)
  • Damage to livestock production

Premature deaths in the UK attributable to exposure to ozone were estimated to be 880 in 2019 (EEA, 2021b). The same study calculated the estimated years of life lost for the same year, which was 15 years of life per 100,000 inhabitants. The study covered most European countries, and it ranked the UK as having the third lowest relative impacts on health from ozone exposure in Europe. The two countries with the lowest relative impacts on health were Iceland and Ireland, reflecting both their northerly latitudes and prevailing wind directions that lead to reduce transboundary input compared to other European countries. Ozone production at low altitudes requires sunlight, and countries with the greatest relative health impacts were all in the Mediterranean region. Ground-level ozone concentrations are seasonal and highly episodic, with concentrations varying significantly month to month and year to year.

Scottish Monitoring Network Data

Alongside the ozone monitoring network, monitoring relating to nitrogen dioxide (NO2) concentrations can also be considered to gain an understanding of the drivers for the formation of ozone in Scotland. There is some monitoring of NMVOCs, but not those specifically related to the whisky industry. Any monitoring of ethanol concentrations associated with Scotch whisky production that takes place will be informal, and likely only monitoring concentrations within the warehouse for compliance with health and safety standards for the exposure of workers.

Across Scotland, there are 11 air quality monitoring sites which measure exceeds of the Air Quality Strategy Objective (AQSO) for ozone; almost all of the monitoring sites in Scotland recorded exceeding of the AQSO for ozone. It was found that there is variation in the ozone concentrations recorded at urban and rural locations. Ozone monitors in rural locations recorded a greater number of incidences than urban locations. Therefore, it can be concluded that ozone concentrations are generally higher in rural areas than within towns and cities. This is due to the complex nature of the interactions between ozone and nitrogen oxides. Ground-level ozone reacts with nitric acid (NO) to produce NO2 and oxygen, and therefore reducing the concentrations of ozone. NO is emitted from road transport and so NO concentrations are typically higher in urban areas. This means that NO is more readily available to react with ozone to produce other gases. Those living in rural areas are therefore at a greater risk of being exposed to elevated concentrations of ozone.

Ozone formation is highly dependent upon meteorological conditions, which are likely to have a greater impact on ozone concentrations than the emissions from the Scotch whisky industry. That being said, Scotch whisky production contributes significantly to the total NMVOC emissions in Scotland which may form ozone. Therefore, while the impact on human health of Scotch whisky production as a result of ozone formation is likely to be low, further studies are required to fully verify this impact.

Secondary Aerosol Formation

Secondary aerosols are produced from interactions between VOCs and other molecules in the atmosphere. When VOCs are oxidised they produce secondary organic aerosols (SOAs) which may then form tertiary aerosols through further reactions. First-generation products are mostly hydroxyl, carbonyl, hydroxycarbonyl, hydroperoxide and peroxynitrate. Small oxygenated compounds, such as ethanol, have a low propensity to form SOAs. There are no studies concerning the specific make-up of the SOAs produced from the Scotch whisky production process.

Emissions from Scotch whisky may also form secondary inorganic aerosols (SIAs). SIAs consist of a mixture of components such as sulphates, nitrates, black carbon and mineral dust and are part of the particulate matter (PM) in the atmosphere. Smaller particles in the PM2.5 fraction can be carried over long distances by wind before settling elsewhere. Consequently, the secondary formation of PM2.5 as a result of the Scotch whisky industry will not have a purely localised impact. Given the complexity of the formation pathways and the wide variety of aerosols which could be formed, assessing the human health impacts of SIAs and SOAs produced from Scotch whisky emissions will be difficult. It is still unclear what aerosols would be produced from ethanol emissions and the quantities of these aerosols produced.

No studies could be found regarding the creation of secondary aerosols from ethanol production. Given the complexity of the formation pathways and the wide variety of aerosols which could be formed, determining the associated impacts on human health were not possible at this time. Although the health impact is likely to be minor or even negligible, judgment cannot be made as to the likely severity of the human health impacts from aerosol formation once the ethanol is emitted into the atmosphere without dedicated modelling.

SAVING THE ENVIRONMENT

 DOES MAKING WHISKY HARM THE ENVIRONMENT?

Whisky making can be taxing on the environment. A huge amount of energy is required to extract the sugars out of the grain in the mashing process before even taking into account transporting the products all around the world. The industry has been taking steps to lower the environmental impact.

Whisky makers in Scotland are finding innovative ways to reduce their carbon footprint and tackle climate change. The COP26 climate conference held in Glasgow in late 2021 focussed on how the industry, starting with distilleries could lead the way to create a carbon-neutral future. Details about the COP26 conference are posted here.

According to the Scotch Whisky Association, since 2009, there has been a 34 per cent reduction in greenhouse gas emissions.

One of Scotland’s most prestigious whisky makers, Oban, has been looking at ways of reducing its carbon footprint in the whisky-making process. In 2018, the distillery switched from using fossil fuels to a rapeseed oil biofuel, reducing the distillery's carbon footprint by 98%.

Oban has been carbon neutral now since late 2020, facilitating transition towards zero carbon. They wanted to be out there, to be pioneers, to be there first and try and do something and learn, so that the other distilleries within Diageo could learn from them. Biofuel was new on the market, so Oban, a very relatively small distillery, planned to try and test it, and, if possible, integrate it there first.

On the western edge of the Scottish highlands, Ardnamurchan Distillery has been using sustainable energy sources since its opening in July 2014.

Scotch whisky's new green credentials will give it recognition all over the world. If Scotland can show that one of their major exports, or biggest export, is being as green as possible and as sustainable as possible and environmentally conscious, then it reflects fantastically on the whole country. And it can be an example to other industries to follow.

It is estimated the Scottish whisky production is worth around €6.5 billion to the British exchequer and, with a little Dutch courage, the industry is aiming to reach net-zero emissions in its operations by 2040, ten years ahead of the British government's 2050 target.

Clean energy is energy that is produced with little or no greenhouse gas emissions and is environmentally friendly. It can come from renewable sources, such as wind, solar, and hydropower, or from energy efficiency measures.

Here are some examples of clean energy:

·        Renewable energy

Ø Energy that comes from natural sources that are constantly replenished, such as wind, solar, hydropower, geothermal and biomass.

·        Hydroelectric energy

Ø A local, emissions-free source of power that uses the force of water to produce electricity.

·        Green hydrogen

Ø A 100% sustainable fuel that is generated using a chemical process known as electrolysis.

·        Nuclear energy

         Ø Nuclear energy is another energy source that is sometimes considered clean, but it has some drawbacks. While nuclear energy is emissions-free and efficient, it does give off radiation that could contaminate air and water if handled improperly.

Energy efficiency is defined as technologies, products, and services that reduce the amount of energy required for buildings, processes, or tasks.

How Will Green Hydrogen Help?

The whisky production cycle demands an enormous amount of heat. The current sources that provide this heat are responsible for spewing thousands of tons of greenhouse gases into the atmosphere each year, which in turn accelerates the climate crisis. The good news is that green hydrogen can produce high-temperature heat to power the distillery processes—all while emitting zero greenhouse gases. Unlike other types of hydrogen, which are made with coal and conventional natural gas, green hydrogen is produced using renewable electricity.

But how exactly does that work? Here’s the gist: wind or solar power drives water electrolysis, which is the process of breaking down water—made up of hydrogen and oxygen—into those two separate elements. All that is produced during this reaction is water vapour and heat, which means the process creates zero emissions. And the temperature of that heat can be up to a scorching 2,100°C (3812° F), enough to power the most intense industrial processes!

Green hydrogen is not yet widely available, and significant advancements are still required for it to be deployed on a large scale. This, in turn, will require innovation to lower costs and increase efficiencies across combustion, storage, and transportation.

There is a down side as well. Hydrogen is the smallest molecule. It can easily pass through materials, creating leakage issues. And while hydrogen production does not generate greenhouse gas emissions, hydrogen combustion, like any combustion reaction that heats air to high temperatures, creates harmful pollutants called nitrogen oxides. These are linked to smog, acid rain, and damaging health impacts such as asthma and respiratory infections. To address these issues, more stringent environmental, health, and safety standards need to be implemented throughout green hydrogen production, storage, transportation, and use.

There’s a big reason to expect rapid advances in the coming years. The 2023 landmark federal climate legislation in the USA, known as the Inflation Reduction Act, will make green hydrogen a lot less expensive over the course of the decade. Its cost is similar to that of conventional natural gas and fossil fuel-based hydrogen and is expected to continue to fall. Numerous legislative proposals to advance the use of hydrogen are being introduced across the globe.

Green hydrogen has the potential to decarbonise the whisky industry, a sector whose emissions are not the easiest to tackle. Equitable development and deployment of hydrogen energy could make a real impact toward combating the climate crisis while supporting a just energy transition for communities.

Green Whisky: The Scottish Distilleries Turning To Hydrogen To Decarbonise

The whisky industry is a major contributor to the Scottish economy and is making progress to reduce its carbon footprint – with hydrogen a potentially key solution.

In 2022, Scotch whisky accounted for 77% of Scottish food and drink exports, worth £6.2bn ($7.77bn) and accounting for more than 25% of total UK food and drink exports. The industry is worth an estimated 4.9% of the Scottish economy.

However, the economic benefits must be balanced with an awareness of the industry’s environmental impact. Scotland’s 148 distilleries consume 3.7 terawatt-hours (TWh) of energy a year, according to figures from Energy Voice, with 140 gigawatt-hours (GWh) from electricity demand.

Despite several distilleries transitioning to less carbon-intensive fuels such as liquid petroleum gas (LPG) or compressed natural gas (CNG), these cannot be considered long-term solutions to reach net zero. Attention is now turning to hydrogen, which emits no carbon when used. While current industrial hydrogen production methods are carbon-heavy, it can also be produced in a zero-emissions way using an electrolyser powered by renewable energy to split water into its chemical elements.

In Scotland, distilleries seeking to use hydrogen to power processes can tap into a wealth of expertise in this emerging clean and low-carbon energy sector. Hydrogen is integral to Scotland’s plans to reach net zero by 2045. As soon as 2030, there is an ambition to have 5GW of production capacity for hydrogen using renewables or low-carbon processes. This capacity increases to 25GW by 2045.

With costs being one of the key barriers to using hydrogen for industrial processes, the sheer volume of projects in planning in Scotland could see prices fall.

DECARBONISING DISTILLERIES WITH HYDROGEN

The Scotch whisky industry has announced ambitions to achieve net-zero emissions by 2040, five years ahead of Scotland’s national target and a decade ahead of the wider UK’s goal. As a zero-emission energy source at the point of use, hydrogen could play a key role in achieving these targets, especially for distilleries in remote areas that are not connected to the natural gas network.

The UK Government has allocated funding for a series of projects to use hydrogen to power Scottish distilleries. One of these is Project WhiskHy being developed by a consortium headed by Supercritical – a UK-based innovator in clean energy technologies. The company is developing a high-pressure electrolyser, which it claims will reduce the costs of pressurised hydrogen while delivering high levels of efficiency, also saving electricity and significant floor space required for storing the energy source.

Project WhiskHy involves two of the five Scottish distilleries owned by Beam Suntory, the globally renowned spirits producer. The spirits company has committed to halving emissions by 2030 and sees hydrogen as a potential solution.

Beam Suntory became involved in the project after a call from Scottish Enterprise, Scotland’s national economic development agency – which also commissioned an extensive research study titled Hydrogen for Scottish Distilleries, published in June, detailing the scale of the projects under way.

Scottish Enterprise is really engaged and focussed in trying to deliver projects and provide the opportunity for businesses to really push the boundaries of what is possible, according to Beam Suntory.

Scaling Up Of Green Hydrogen Projects At Distilleries

In phase one of Project WhiskHy, Beam Suntory’s Ardmore Distillery in Huntly, Aberdeenshire, was the focus of a study investigating the technology’s feasibility for producing hydrogen from wastewater at the site. This could significantly decrease the amount of freshwater needed by electrolysers for hydrogen. After successfully securing £2.94m in funding from the UK Department for Business and Trade, phase two will see the scale-up of the electrolyser and an industrial hydrogen trial initially planned at Beam Suntory’s Glen Garioch Distillery, approximately 18 miles east of Ardmore Distillery.

The Supercritical technology could bring back the traditional process of direct firing to more distilleries. More intense levels of heat create Maillard reactions, which unleash a greater depth of character flavours in the distillate, due to the increased chemical reactions.

Due to the historically high carbon impact, many distilleries have moved away from direct firing to use indirect heating instead. However, the temperatures achievable for indirect heating are far lower than direct firing.

If you have a big steam boiler, steam pans, and you are using steam to boil the liquid, the steam temperature might be 130°C [with indirect heating], whereas the temperature you can potentially get from direct firing at the interface between your heating source and your liquid inside the pot, the difference can be up to 1,000°C.

New Technologies For Traditional Distillery Processes

A couple of years ago, as part of a wider distillery refurbishment project, Glen Garioch reintroduced direct firing in the wash still, the first step of the distilling process, currently powered by methane. Beam Suntory believes that direct firing contributes to significantly improving the flavour of the whisky.

“Our business belief is that more traditional production methods of whisky produce a greater richness and depth of character in the spirit – ultimately producing, after maturation, a product with elevated quality, character, flavour and composition.”

Hydrogen will be trialled as a replacement for methane in direct-fired distillation during phase two of trials in Project WhiskHy, expected to start in the first quarter of 2024. The distillery suggests the higher temperatures possible from hydrogen offer a key advantage.

“We are looking to determine that if you could replace that methane with hydrogen and use hydrogen to direct-fire, we will hopefully maintain the elevated level of quality that we have achieved – but hydrogen can actually burn hotter,” the Project Director says. “So, we might be able to further increase the intensity of the conditions underneath the pot by using hydrogen. My hope is that we can further enhance that richness and depth of character.”

Developing distilleries powered by zero-emission energy while improving product quality is integral to Beam Suntory’s Proof Positive strategy, which is aimed at delivering sustainable changes for operations that benefit nature, consumers and communities.

If hydrogen can be used to elevate the quality of their spirit and then, in the future, they can use a net-zero source of hydrogen, then it is a fantastic way of producing Scotch using traditional methods and techniques in the 21st century without carbon consequence.

Scottish Distilleries Going Green

Several other feasibility studies have been carried out or are under way to explore how hydrogen can be used in whisky manufacturing processes across Scotland.

South of Aberdeen on Scotland’s east coast, the Arbikie Distillery’s hydrogen energy system is under way with support from Scottish Enterprise. The addition of a new 1MW wind turbine will supply renewable energy to power an electrolyser to produce hydrogen from water on site. A hydrogen-compatible boiler will power the distillery. Led by Scottish companies Locogen and Logan Energy, the project has secured phase one and phase two funding from the UK Government scheme.

Bruichladdich Distillery Project HyLaddie also secured phase one and two funding from the UK Government scheme. Located on the Isle of Islay off the Scottish west coast, the project will use grid electricity to power electrolysis, with the resulting hydrogen fed into a specially equipped boiler.

Meanwhile, InchDairnie Distillery in Fife received phase one funding through the UK scheme and is progressing with a project to use heat from a hydrogen boiler for its processes. The feasibility study has been looking into using hydrogen produced on-site from electrolysers or provided by large-scale producers nearby.

Another initiative is the HySpirits 2 project in Orkney. The project secured phase one funding and is being led by the European Marine Energy Centre in a partnership between Edinburgh Napier University, Edrington and Orkney Distilling.

Dual fuel technology was identified as the most effective solution, providing fuel flexibility as hydrogen production scales up to meet the demand. In the next phase, a dual fuel steam boiler will be deployed at Orkney Distilling for further testing to determine real-world performance. Orkney has considerable experience in green hydrogen, which is already powering several buildings on the islands.

For distilleries seeking hydrogen boilers, a key supplier could be Cochran Boilers. The Scottish company is experienced in providing fossil fuel boilers for the distilling sector and is now developing a hydrogen-ready model.

Scaling Up Hydrogen To Meet Demand

Enabling hydrogen production at scale will be crucial to meet growing demand. Distilleries producing hydrogen from renewables on-site will be a significant development and should ultimately bring operating costs down. Some of these processes could also produce biogenic CO₂, demand for which is growing due to its use as a feedstock for the production of alternative fuels for heavy transportation.

Furthermore, the development of 13 low-carbon or renewable hydrogen hubs around Scotland, as highlighted in reports by Scottish Enterprise and GlobalData, will enable distilleries to access reliable supplies of the energy source if they cannot produce it on site. For example, distilleries in Cromarty Firth are currently exploring ways to work with the Cromarty Hydrogen Project, which is projected to have a daily green hydrogen production capacity of 20 tonnes as soon as 2025.

Led by a partnership between ScottishPower and Storegga, connecting the Cromarty Hydrogen Project with distilleries comes off the back of a positive feasibility study between whisky manufacturers based in the Cromarty area, including Whyte & Mackay, Diageo and Glenmorangie. Hydrogen produced from the Cromarty hub could also be used by local food producers, manufacturing facilities and for industrial heating.

THE COP26 BLENDED SCOTCH WHISKY

 THE LIMITED EDITION COP26 WHISKY

Scotch Whisky is Scotland’s national drink.  Made from just three natural ingredients – water, yeast, and cereals – it’s a spirit of unrivalled quality. Taking care of these resources, from some of the most beautiful parts of the country, is vital.

This industry, more than five centuries old, has a long tradition of collaboration. In that spirit, producers from each of Scotland’s five whisky regions came together to create a limited-edition blended whisky to mark the Conference Of The Parties COP26 conference in Glasgow in 2021.

What is the COP26 Scotch Whisky?

The COP26 limited edition Blended Scotch Whisky was blended and bottled in the host city of Glasgow in 2021, and is comprised of whiskies produced at 26 distilleries across Scotland’s five Whisky regions.

Each of the 900 hand crafted bottles was produced using sustainable materials: the bottle is made of recycled glass, stoppered with a cork made of an innovative, fully recyclable mix of wood and cork dust. The label is made from recycled plant fibres, including barley, with the carton produced from 100% recycled materials. Every bottle was carefully hand-filled just a stone’s throw from the COP26 negotiations.

Showcasing Sustainable Scotch

Through the Scotch Whisky industry’s Sustainability Strategy, producers are setting an example and moving the whole sector towards net zero by 2040. Ambitious targets have been set, new technologies are being tested, and the industry is fully committed to tackling the climate crisis and safeguarding Scotch Whisky for future generations.

By working closely with partners, regulators, innovators and other industries, Scotch Whisky can be at the heart of the blueprint to protect the unique environment that makes Scotland – and its spirit – so special.

The whisky was created to showcase the Scotch Whisky industry’s sustainability commitments. Earlier this year the industry launched its new Sustainability Strategy, which commits the sector to reaching net zero emissions by 2040, as well as to other ambitious environmental targets.

In recognition of the industry’s commitment to sustainability, the Scotch Whisky Association was confirmed as an official Race to Zero partner in October 2021 by the United Nations COP26 Climate Champions team, a global campaign which commits non-government sectors to reducing the impact of climate change.

UNDERSTANDING COP 26 BLENDED SCOTCH WHISKY AND ITS MEANING

THE FINER PRINT ABOUT THE COP26 WHISKY

The Scotch Whisky industry is renowned for its collaboration, and it was no surprise to see distillers come together to create a unique whisky for the 26th annual Conference of the Parties COP26.The Scotch Whisky Association’s special bottle of blended Scotch Whisky to mark the occasion (COP26) represents the Scotch Whisky industry’s commitment to sustainability, from grain to glass.

Blended and bottled in the host city of Glasgow, the bottle comprises 97% recycled glass, with a recyclable stopper made from natural cork, recycled wood and recycled cork particles, and the label paper contains 55% post-consumer recycled fibres.

Sustainability Strategy

The industry launched its new Sustainability Strategy earlier this year, which commits the sector to reach net-zero emissions by 2040, amongst other forward-thinking environmental targets.

The strategy has grown from the foundations created across the Scotch Whisky industry over the last 10 years. Progress made over this period includes; a 22% improvement in water efficiency, a 34% reduction of greenhouse gas emissions, and a 75% reduction in waste to landfills.

Recognising the industry’s commitment to sustainability, the Scotch Whisky Association was recently named an official Race to Zero partner by the United Nations COP26 Climate Champions team, a worldwide campaign committing non-government sectors to diminish the impact of climate change.

Working Together to Tackle the Climate Crisis

The creation of the COP26 limited edition Scotch Whisky only goes to illustrate how well the sector is working together to tackle the climate crisis and to reduce its environmental impact. Companies are deeply committed to this endeavour – which is critical to the industry’s future – and to sharing expertise and innovation as they do so.

Based as they are across rural areas and in some of Scotland’s most beautiful landscapes, they know they have a real responsibility to the future of the communities within which they work, and to the landscapes from which they draw the wholly natural ingredients that Scotch Whisky is made from.

That is why they are investing so much in environmental sustainability, and why they are determined to reach the point where the Scotch Whisky industry and its supply chain have a net positive impact on the environment around them.

A COP26 Spokesperson said: “World leaders coming to Glasgow for COP26 will receive a warm UK welcome which will include the chance to sample a limited edition whisky blend produced sustainably in Scotland, especially for COP.”

The path towards a more sustainable future will only be achieved through collaboration across societies and sectors. The efforts of the Scotch whisky industry, which is world-renowned, to reach net zero is a great example of the change they need to see.

Eurostampa UK has printed the bottle labels in Glasgow. The paper contains 55% post-consumer recycled fibres, including leftover barley from the production process.

Beamglow in St Ives, Cambridgeshire, has made and printed the presentation carton for the COP26 whisky. The board is Crusade Ecco which is formed from 100% recycled fibres and has a very low carbon footprint.

Smurfit Kappa has made the whisky’s outer cases in Tannochside. The cases are fully recyclable, and the packaging is 100% recyclable, made from a renewable resource, playing a role in collecting used packaging, reusing over 90% of this material in a business model.

ADDENDA:

Auction Of The COP26 Bottle

The Scotch Whisky Association (SWA) permitted three bottles of the limited edition blended Scotch Whisky, created especially for the COP26 conference in Glasgow, to go under the hammer late November-early December 2021 in what whisky bosses are describing as a ‘once in a lifetime opportunity’ to own a piece of Scotch Whisky history.

The SWA partnered with Whisky Auctioneer to auction three bottles of the COP26 Blended Scotch Whisky in aid of three Scottish charities which focus on caring for the environment – the RSPB, Scottish Wildlife Trust and John Muir Trust. The funds raised by the auction will be divided evenly between the charities at the end of the year.

The COP26 limited edition blended Scotch Whisky was created by the industry to mark November’s United Nations’ 26thConference of the Parties in Glasgow. Blended and bottled in the host city, it is a limited run of just 900 bottles of 700 ml at 40% ABV, comprised of whiskies from 26 distilleries throughout Scotland’s five whisky regions. Its packaging is at the cutting edge of sustainable innovation, with the bottle itself made of 97% glass, the stopper made from recycled wood and cork dust, and a label created from byproducts of the whisky production process, including barley. The carton is made of 100% recycled cardboard.

The auction, which ran from the 26th November – 6th December via the Whisky Auctioneer website came after the SWA revealed new data showing the industry’s latest progress towards key sustainability targets since launching its first Environmental Strategy in 2009, including a 53% reduction in greenhouse gas emissions, an increase in the use of non-fossil fuels from 3% to 39%, and a 13% improvement in energy efficiency.

The first bottle was auctioned at £420.

Limited-Edition Glenfiddich Sample: Commemorative 26 Year Old Whisky To Mark COP26

Twenty six years ago in 1995, as the world gathered in Berlin for the first annual COP climate summit, Glenfiddich filled a single European oak cask with newly distilled spirit and set it aside to rest. To mark this year’s summit in its homeland, the rare and aged single malt Scotch whisky was been bottled exclusively to mark COP26 – a one of a kind Glenfiddich 26 Year Old whisky.

A small quantity of these exclusive, limited-edition bottles are being auctioned by Royal Mile Whiskies with all profits going directly to Stop Climate Chaos Scotland (SCCS) to continue its mission to create a greener future for Scotland. A true collector’s item, the bottles represent Walpole member Glenfiddich’s ongoing commitment to sustainability, following the launch of its pioneering transport initiative, ‘Fuelled By Glenfiddich’ which reroutes production wastes and residues into Ultra-Clean Low Carbon fuel, now powering Glenfiddich’s transport fleet. SCCS is now a partner of Glenfiddich in this endeavour.

At 48.2% ABV, it has developed a colour of antique gold, with an aromatic and intriguing aroma bound to excite. The whisky has not been chill filtered which has helped retain a creamy texture with a complex, rich and spiced scent on the nose and dry spices with an interesting sweet/ savoury profile on the palate. To date, the whisky has only been tasted at COP26 itself, attended by world leaders and key global figures to mark this significant moment and critical time for climate change action.

The partnership enables Stop Climate Chaos Scotland and Glenfiddich to raise awareness of the active steps Scotland is taking to tackle climate change. These include the brand’s recently launched, pioneering ‘closed loop’ sustainable transport initiative, ‘Fuelled By Glenfiddich’. This involves converting production wastes and residues into Ultra-Clean Low Carbon fuel that is starting to be introduced to some of its transport fleet.

World leaders and COP26 conference attendees had a chance to taste the one-off Glenfiddich 26 Year Old whisky at a series of COP26 events during the summit, where Mark Thomson, the Glenfiddich Ambassador to Scotland, led guests through exclusive tastings.

Whisky enthusiasts and sustainability supporters alike had the chance to bid on a true collector’s item, one of 100 bottles, via a charity auction through Royal Mile Whiskies. The average price per bottle was £1,500. This auction raised money for Stop Climate Chaos Scotland and was live from Monday 22nd November, concluding on Monday 29th November 2021.

Scotland has set an ambitious target to cut emissions by 75% by 2030, and to become Net Zero by 2045. With whisky forming such a large part of Scotland’s identity, the Scotch Whisky Association has outlined its ambitious and impressive vision for the future with a focus on four main areas for industry action:

•    Tackling climate change by having net zero greenhouse gas emissions by 2040;

•    Moving to a circular economy by making all packaging reusable, recyclable or compostable by 2025;

•    Hitting responsible water use targets by 2025; and

•    Caring for the land through the active conservation and restoration of Scotland’s peatland by 2035.

The market price as of today has touched £2,335.